For the first time in its 32-year history, the International Hydrocolloids Conference will be held in New Zealand, confirming the country’s key role in the future of food science.
The conference is being held in Palmerston North from November 12-15.
Hydrocolloids form the building blocks of food and influence food texture, flavour, shelf life, digestion and nutrition among other essentials.
They may be naturally present in foods or added as functional enhancements by food scientists.
Hosted by the Riddet Institute at the AgHort lecture complex at Massey University, the 17th International Hydrocolloids Conference will bring together scientists from more than 20 countries, including leaders from the International Hydrocolloids Society.
Distinguished Professor Harjinder Singh, chair of the organising committee, said it will be a milestone conference.
“In the face of global crises, including pandemics, wars, and climate issues, it is now more important than ever that we find sustainable solutions for the world’s food system.
“Leading scientists from across the globe will be meeting in Palmerston North to showcase the latest innovations in the field, putting Aotearoa New Zealand firmly on the map as a key international player in the future of food science.”
Singh said the four-day event will highlight the latest scientific advancements and innovations. It will feature eight plenary speakers and 11 invited speakers.
The conference is supported by several industry and research organisations including Fonterra Research & Development Centre, Palmerston North City Council, Massey University, and Yili Group.
